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Abstract
Sweet cherries are reported to contain substantial amounts of important phytochemicals such as anthocyanins and polyphenolics. Minimally processed fruits, like smoothies, retain a large quantity of phytochemicals and they could actually be considered a valid alternative to fresh eaten fruits. The effects of ripeness stage on quality and functional characteristics of smoothies of sweet cherries (P. avium L.) of a very important cultivar at international level (cv ‘Lapins’) and pasteurized by microwaves were studied. A significant decrease of L* (from 25.96 to 23.33) and hue angle values (from 41.22 to 33.32) with ripeness stages was observed. The polyphenol content of smoothies increased significantly in successive ripeness stage (from 375.39 to 541.07mg gallic acid per kg-1) as the antioxidant capacity (from 11142.00 to 12412.67 mmol TEAC per kg-1). Also, the sensorial analysis results showed that the overall acceptability score increased from the first to third ripeness stages (from 4.20 to 8.30). This research highlights the importance of ripeness stage also for processed fruit. In particular, in our case, the production of smoothies by ‘Lapins’ sweet cherries should be carried out with fruits of the late harvest period in order to maximise functional and sensorial properties of this product.
Highlights
Fruits are rich sources of phytochemicals, such as carotenoids and polyphenolics, which include anthocyanin pigments, flavan-3-ols, procyanidins, flavonol glycosides, phenolic acids, and ellagic-acid derivatives (Ames et al, 1993; Aviram and Fuhrman, 2002; Bors and Michel, 2002; Oz and Kafkas, 2017), very useful for human health and well-accepted by consumers through all the year
The remaining part of each sub-sample was squeezed inside a plastic bag and the juice obtained used in the evaluation of pH, titratable acidity (TA) and total soluble solids (TSS)
It is widely accepted that the main characteristics related to sweet cherry quality are fruit weight, colour, firmness, sweetness and flavour
Summary
Fruits are rich sources of phytochemicals, such as carotenoids and polyphenolics, which include anthocyanin pigments, flavan-3-ols, procyanidins, flavonol glycosides, phenolic acids, and ellagic-acid derivatives (Ames et al, 1993; Aviram and Fuhrman, 2002; Bors and Michel, 2002; Oz and Kafkas, 2017), very useful for human health and well-accepted by consumers through all the year. Sweet cherries are reported to contain substantial amounts of important phytochemicals such as anthocyanins and polyphenolics (Gao and Mazza, 1995; Wang et al, 1997; Viljevac et al, 2012; Wang et al, 1999a; Ferretti et al, 2010). This could be related with some beneficial effects of cherry consumption reported in the literature like alleviate arthritis and gout-related pain (Wang et al, 1999b; Seeram et al, 2002; Schumacher et al, 2013). An evaluation of qualitative characteristics of product submitted to this alternative treatment should be investigated
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